They call it “French café,” and it’s the start of a “restaurants” of the world
line (façades only).
So, let’s not dwell on the fact a café (or bistro(t)) is not a restaurant and
the only thing it brings to “French culinary artistry” (words used in the press
release) is the jambon-beurre (ham&butter sandwich) and boiled eggs (if
you’re (un)lucky enough to find a café that still serves them).
Or let’s not dwell on the fact it’s the place to have a petit noir (coffee),
but also a petit blanc (white wine), or a jaune (anisette), while
betting on horses or scratching money games or getting one’s dose of tobacco.
Well, they already put a not-a-pub-pinky-swear in the last modular….
But let’s talk about that roof line and wall colours. Where did they see that
café? In 19th century Vera Cruz? On a cinema set? It’s only a façade after
all, in the old Hollywood tradition (but 😭 inside).
And “Café de Fleur”? Trying to piggyback on Café de Flore, are we?
(Famous café-restaurant (see, both words) in Saint-Germain des Prés, “rive gauche,”
Appolinaire, Picasso, Sartre & Beauvoir….)
Not the same architecture, at all.
They call it “French café,” and it’s the start of a “restaurants” of the world
line (façades only).
So, let’s not dwell on the fact a café (or bistro(t)) is not a restaurant and
the only thing it brings to “French culinary artistry” (words used in the press
release) is the jambon-beurre (ham&butter sandwich) and boiled eggs (if
you’re (un)lucky enough to find a café that still serves them).
Or let’s not dwell on the fact it’s the place to have a petit noir (coffee),
but also a petit blanc (white wine), or a jaune (anisette), while
betting on horses or scratching money games or getting one’s dose of tobacco.
Well, they already put a not-a-pub-pinky-swear in the last modular….
But let’s talk about that roof line and wall colours. Where did they see that
café? In 19th century Vera Cruz? On a cinema set? It’s only a façade after
all, in the old Hollywood tradition (but 😭 inside).
And “Café de Fleur”? Trying to piggyback on Café de Flore, are we?
(Famous café-restaurant (see, both words) in Saint-Germain des Prés, “rive gauche,”
Appolinaire, Picasso, Sartre & Beauvoir….)
Not the same architecture, at all.
Sorry, rant over.
A bit like an Irish pub. Any old building with a lot of Chinese made green decorations
that serves stout.
It's a bit of a weird set. A bit like City for adults that don't want
the scale of the Modulars.
[…]
A bit like an Irish pub. Any old building with a lot of Chinese made green decorations
that serves stout.
Except we have slanted roofs in (metropolitan) France. Not flat terraces. Even
in the South East. I mean, I’m not an architect, but these roofs are more typical
of more arid regions.
Looking at the bottom of the set, well, okay, a fantasized bistrot… but the top?
I’m expecting to see “Cantina” written there and some cowboy hidden behind, guns
in hand.
It's a bit of a weird set. A bit like City for adults that don't want
the scale of the Modulars.
Yes, who don’t want scale or price of the Modulars.
That’s a weird line. And it’s starting all wrong for me.
There’s a new set coming (https://brickset.com/article/118337 ).
They call it “French café,” and it’s the start of a “restaurants” of the world
line (façades only).
You wouldn't say it, I couldn't guess - it's everything but French!
grrrrrrr
There’s a new set coming (https://brickset.com/article/118337 ).
They call it “French café,” and it’s the start of a “restaurants” of the world
line (façades only).
You wouldn't say it, I couldn't guess - it's everything but French!
grrrrrrr
There’s a new set coming (https://brickset.com/article/118337 ).
They call it “French café,” and it’s the start of a “restaurants” of the world
line (façades only).
You wouldn't say it, I couldn't guess - it's everything but French!
grrrrrrr
You must have missed the sign over the door!!!
I'll put a Mac Do sign instead - it'll remain wrong the same.
They call it “French café,” and it’s the start of a “restaurants” of the world
line (façades only).
So, let’s not dwell on the fact a café (or bistro(t)) is not a restaurant and
the only thing it brings to “French culinary artistry” (words used in the press
release) is the jambon-beurre (ham&butter sandwich) and boiled eggs (if
you’re (un)lucky enough to find a café that still serves them).
I ate at a café in Chartres that, if I'm being generous toward TLG, had the
same sort of vibe as this set. But yes I guess my croque monsieur and pomme frites
weren't really examples of culinary artistry, just good plain food.
[…]
I ate at a café in Chartres that, if I'm being generous toward TLG, had the
same sort of vibe as this set.
The lower part maybe… but not the roof line!
But yes I guess my croque monsieur and pomme frites
weren't really examples of culinary artistry, just good plain food.
You were very lucky if they were homemade!
There’s way too many wannabee restaurants / places where you can eat in France.
Most of them serve premade food, even frozen stuff.
Shameful.
Worse, it happens in bakeries too.
And when you ask them, they lie.
Mais que fait la police ?
But yes I guess my croque monsieur and pomme frites
weren't really examples of culinary artistry, just good plain food.
You were very lucky if they were homemade!
Either they were homemade or the quality of premade food in France is so much
higher than in the USA that I couldn't tell the difference (well, both can
be true I guess).
But yes I guess my croque monsieur and pomme frites
weren't really examples of culinary artistry, just good plain food.
You were very lucky if they were homemade!
Either they were homemade or the quality of premade food in France is so much
higher than in the USA that I couldn't tell the difference (well, both can
be true I guess).
Unfortunately for the Americans, yes. No disrepect or the famous French arrogance
here. It’s simply that there’s a lot of food standards that are higher in EU.
A lot of stuff that’s sold on both sides of the Ocean are actually not the same
recipe.
There’s some things US products have that are forbidden here, or only authorized
at lower quantities (mostly additives).
For instance, Coca Cola: no glucose-fructose syrup for the stuff produced here
(that made the news recently because some stores imported it from Asia, at a
lower price).
Besides, premade can still be tasty, if you’re not used to homemade.
The issue is more about false advertising.
All you risked with the frites is that they were frozen, and for the croque monsieur,
it’s just bread (more air, more water, and some stuff to make it fluffy and durable),
ham (not the best quality but still no hormones or antibiotics), cheese (some
“milk-based preparation” instead) and béchamelle (white sauce; some powders and
alginates instead of butter and milk/cream).
… okay, that sounds chemical
Besides, premade can still be tasty, if you’re not used to homemade.
The issue is more about false advertising.
I am used to homemade, we eat at home most nights. But I agree that premade can
be tasty (I know that the local pizza place isn't cutting their own potatoes
for fries, yet I will still eat them).
France, Nouvelle-Aquitaine
(but 😭 inside).
United Kingdom, England
USA, Oklahoma
